Preheat the oven to 425°F / 220°C convection heat (or 450°F / 230°C flat heat)
Line two doubled-up baking sheets with parchment paper to prevent the bottom from burning
Roll the quick puff pastry out into a 15-inch / 38cm square
Cover the surface of the dough with the cinnamon sugar and preserves
Sprinkle nuts and/or chocolate on top if using
Using a pastry or pizza wheel, cut the covered dough into twelve triangles with a base of about 2½ inches / 6.5cm
Roll the dough up as instructed
Place on the prepared baking sheets, leaving about 2 inches / 5cm between the cookies
Freeze the rolled cookies for about 20 minutes
Brush the frozen cookies with egg wash (1 egg beaten with 1 teaspoon water) and sprinkle with sugar
Bake in the middle of the oven for 20 to 25 minutes, until puffed and golden brown
Cool completely on the baking sheet
